PCOS Safe Black Bean Salad

Beans really are the magical fruit. Packed with amino acids and fiber, they are quite literally the nutritional foundation of many nations. While I could never sit down and eat my way through a large bowl of beans, I absolutely adore bean salad and this is one of the freshest and most flavorful recipes I have ever made! If you love bean salad but want to avoid the heavy Mexican flavors normally found in a bean salad, give this one a try!

Ingredients

​For the Dressing:

1 small clove garlic

Pinch salt, plus 2 teaspoons

Juice 1 1/2 limes (about 3 tablespoons)

2 teaspoons kosher salt

1/4 teaspoon chili powder

1/4 cup extra-virgin olive oil

For the Salad:

1 cup fresh corn kernels (from about 2 ears)

1 orange bell pepper, diced

1/2 small red onion, finely chopped (about 1/4 cup)

1 tablespoon extra-virgin olive oil

1 (15-ounce) can black beans, drained and rinsed

Kosher salt

Freshly ground black pepper

1 cup cherry tomatoes, halved

1 small hass avocado, halved, seeded and diced

1/4 cup chopped fresh cilantro, leaves and stems

Directions

DressingSmash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

SaladCook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve. Receive the love from your fervent admirers.

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